Few different ways to go about it.
First off, if you want two nice sized pieces with absoloutly no bones, start by taking off the "tail" fillets. Fillet from the dorsal fin back to the tail, just as you would a bluegill or crappie and skin. Should leave you with two hand-sized pieces of meat.
Next, you could fillet the rest of the fish on either side. Once you get the meat off the fish, find the strip of bones and make a V cut to remove those. Then flip over and skin.
I did see a video a while back, two guys cleaned a pike in the same type of manner they clean salmon. I'll try to remember and describe as best I can. Start by gutting the fish. Then, basically what you try to do is separate the meat from the ribs/back bone, start cutting from the inside up one side of the fish, over the backbone, then back down the other side of the inside. When you get to the back tail section, leave the dorsal fin intact with all the bones. The bottom (tail) of the hunk of the fillet should look somewhat like a W. Now, lay the "cape" of meat flat and make the V cuts around the bones and you're left with one huge slab of meat
__
l l This is sort of what the fillet should look like
l l
W
I also know some old timers who just take the back strip off the pike. I don't know if you get any y-bones in there, but you could always remove them with the V-cuts.
Make internet searches and you could probably find some free info out there.